Deanna,

Let them almost thaw in the fridge and then dredge in flour. Put back in fridge for minimum 30 min. Then egg wash, dip in breading and fry or deep fry.

You want a little moisture on the surface so the flour will stick. 30 min in the fridge and the flour will be like paste. Makes something that the breading will stick to.

I do basically the same thing for pork chops, fish fillets etc.

jt

Thanks jt.
That's kind of what I remembered from all the 'talk' last summer, but couldn't remember for sure.

They'll be part of my Superbowl snacks! Some wings, veggie tray, shrimp, guacamole, etc.

Is it time yet? Is it time yet? Is it time yet?

Deanna (who only watches football for the snacks)

Deanna,

Thanks for asking about making the poppers. I did the same thing you did and forgot I'd even put the peppers up.

I watched the Super Bowl last year when our team won. However, if my team isn't playing, I agree with you, the snacks and commercials are my favorite parts of watching it.

If you want a bit more crisp to the coating, try some Panko crumbs.

I never bread or fry my poppers. I cut the peppers in half, scoop out the seeds and fill with a mixture of cream cheese, crumbled cooked sausage, parm cheese and whatever spice you like and then bake on cookie sheets for about 30 minutes at 400 or until they brown some and look done. I have dozens of jalapenos in my freezer. Peppers may be stuffed while still frozen. The filling never oozes out. I think it's the added parm cheese. I eyeball everything.

Ah, great minds think alike! I also have frozen poppers that I plan to prepare this weekend.

Some are already breaded according to a recipe provided (I believe) by Linda Lou this summer when we were all talking about freezing poppers. The recipe says to bake them but I have to admit, when I tried them I decided I really prefer fried. Of course.

Some are not breaded. I have made poppers before by wrapping them in wonton wrappers and frying and I really like the way that comes out. So I may do that. Haven't decided whether to thaw first or not, but probably will do so in the frig.

Let us know what you do and how it turns out - you too bcskye.

Ann, who used to be a huge Denver Broncos fan but now also watches only for the snacks and commercials

Oooohhhh...wonton wrappers. Hmm...that would definitely keep the filling in.

Maybe I'll try a couple of different methods. I've got bread crumbs, panko, parm cheese so lots of options.

Gotta hit the store anyway, so might pickup wonton wraps too. I'll post Monday!

Thanks for all the ideas!
Deanna

OK, Deanna, how did yours turn out?

I had two batches. One I made according to a recipe posted, I believe, by Linda Lou last fall. The peppers were stuffed and breaded before freezing. The other batch I had stuffed and frozen without freezing. Those I wrapped in won ton wrappers. Both batches were deep fried Sunday.

As it turns out, I really like them both ways. They are surprisingly different, and I think the wonton wrapped ones retain more of the jalapeno taste. But both were very good.

I am so happy to have another way to preserve jalapenos as I always have a ton!

Ann

OK, here's my Superbowl food!! The popper are right in the middle.

I ended up taking out of the freezer the night before and putting in the fridge. They were partially/mostly thawed by time to cook.

I tossed in flour, dipped in egg/water, then rolled in seasoned Panko crumbs. Deep fried a few at a time.

They were really good.

Improvements for next time:

1. Don't stuff before freezing. The filling fell out of some. Just core, clean and freeze. Stuff frozen peppers when ready to cook.

2. Don't mix with Hab Gold. Too sweet, took away from "popper" flavor. Good, but sweet.

3. Try baking next time.

{{gwi:874505}}

Deanna

I'll be right there, just keep a big empty plate ready for me.

Oh yum, looks good!

In response to your comments -

1. I didn't have that problem, my stuffing stayed put quite well. I did not have HG in mine, so maybe mine was thicker?
2. And here I was jealous that yours had HG!
3. I tried baking some of mine previously and will admit that I didn't care for them as much.

Ann

Anytime Ken.....3000 miles is a long way for leftovers, but you're welcome anytime!! :+)

Good to know about the baking, Ann. Maybe I won't.
I just hate deep frying. I LOVE fried foods, shouldn't eat them, it's messy, I feel wasteful with the oil...even if I use it several times. Oh well, sometimes nothing else will do!

Deanna